|1 box (340 g)||Italpasta Wholesome Grains Spaghetti|
|3 tbsp (45 mL)||butter|
|1/2 cup (125 mL)||diced onions|
|2||cloves garlic, minced|
|3 tbsp (45 mL)||all-purpose flour|
|2 cups (500 mL)||milk|
|1 cup (250 mL)||puréed pumpkin|
|1 tsp (5 mL)||Dijon mustard|
|1/2 tsp (2 mL)||salt|
|1/4 tsp (1 mL)||pepper|
|1/4 tsp (1 mL)||ground nutmeg (optional)|
|1/4 cup (60 mL)||grated Parmesan cheese, divided|
|2 tbsp (30 mL)||toasted chopped hazelnuts|
- Melt butter in large saucepan set over medium heat; cook onions and garlic for 6 to 8 minutes or until tender and golden brown.
- Stir in flour; cook for 2 minutes. Whisk in milk, pumpkin, mustard, salt, pepper, and nutmeg (if using). Bring to simmer, whisking often; cook for 3 to 5 minutes or until sauce is heated through. Remove from heat and stir in 3 tbsp (45 mL) Parmesan cheese.
- Meanwhile, cook Wholesome Grains Spaghetti according to package directions. Drain and reserve 1/2 cup (125 mL) pasta water. Add pasta and reserved pasta water to pumpkin mixture; sprinkle with remaining cheese and hazelnuts.
Tip: Add chopped sage or thyme to sauce if desired.
Per 1/4 recipe
Calories 530, Fat 17g, Cholesterol 40mg, Sodium 560mg, Carbohydrate 79g, Fibre 12g, Sugars 10g, Protein 20g